2 tablespoons butter
1 pound green beans, cooked
1 red bell pepper, sliced in strips
1 yellow or orange bell pepper, sliced in strips
1 small red onion, halved and sliced
1 cloves garlic, minced
1 tablespoon gingerroot, minced
sea salt and fresh cracked pepper
Melt butter in a large skillet over medium-low heat. Add cooked green beans, peppers, onion, garlic and gingerroot. Cook slowly, stirring, until peppers are crisp tender, about 8 to 10 minutes. Add salt and pepper to taste.